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Ingredients:
1T olive oil
2garlic cloves
2medium size onions, chopped
1pm linguica (this is a spicy Portuguese sausage. The recipe says if you can't find it, kielbasa can be substituted, but if you can get your hands on Spanish products, I'd go for chorizo over kielbasa). Slice the linguica/sausage.
4 cups chicken broth (I always end up adding more)
1pm fresh kale, washed stems discarded, shredded into small pieces
1can Campbell's bean with bacon soup, plus one can water ( the substitution would be 1 can of white beans plus 2 additional cups of chicken broth)
2 large potatoes (russets or your preference)
Kosher or sea salt
freshly ground black pepper
In a large soup pot over medium-high heat, add oil and cook garlic, onions and linguica slices until onions are soft. Add 4 cups chicken broth and kale. cover and let kale cook down, stirring occasionally.
Add bean soup and water (or beans and broth). Simmer about 5 minutes. add more water if soup seems too thick. Add cubed potatoes. Simmer, covered, 20-30 minutes longer, until potatoes are soft. Season to taste with salt and pepper.
Yields 8 servings. Is even better a day or two later!
In my former life, I served crusty bread with it, but this soup is hearty enough without it.
